Cargill’s introduction of a new carrageenan ingredient may seem perplexing to some. This substance, extracted from seaweed and utilized in food for many years, has recently become a source of controversy. Critics argue that carrageenan can lead to digestive problems. Consumer advocates, such as the farm policy organization Cornucopia Institute and well-known blogger “Food Babe” Vani Hari, have actively campaigned against its use. Research from the University of Chicago and the University of Illinois at Chicago suggests that carrageenan might cause gastrointestinal inflammation and contribute to glucose intolerance, potentially increasing the risk of Type 2 diabetes. However, other researchers have been unable to replicate these results.
The Cornucopia Institute dedicates several pages on its website to carrageenan, including personal accounts from individuals who claim to have experienced health issues linked to the additive, as well as a list of products that do not contain it. This negative scrutiny has prompted some food manufacturers to reformulate their products to exclude carrageenan. Consequently, during a review of additives permitted in organic food last November, the National Organic Standards Board (NOSB) voted against allowing it in organic products. The NOSB makes policy recommendations to the U.S. Department of Agriculture (USDA), which has yet to act on this recommendation.
While the USDA may choose to overlook the NOSB’s suggestion regarding carrageenan’s use in organic food, many believe the ingredient’s prominence may be fading. With increasing attention focused on perceived health risks—whether substantiated or not—both consumers and manufacturers might be inclined to seek alternatives. Cargill’s new ingredient does not seem to address these concerns. Company executives have lauded Satiagel ADG 0220 Seabrid as a cost-effective option; however, supporters of carrageenan argue that the traditional wild-sourced seaweed variant was never expensive.
In a conversation with Food Ingredients First, Cargill’s global seaweed product manager, Xavier Martin, acknowledged the negative perception surrounding carrageenan but stated, “Now is a good time to provide our customers and consumers with information grounded in scientific facts.” He emphasized, “Carrageenan is safe and functional in various applications, and at Cargill, we are committed to developing an optimal ingredient at a minimal cost. This is one of our key points for this new launch, and we believe it is essential to balance such information with scientific evidence.”
Since Cargill’s new ingredient is cultivated, it will be intriguing to see if it can be produced in accordance with organic standards, potentially circumventing the suggested ban on its use in organic food. Furthermore, it will be important to monitor whether this renewed focus on carrageenan might alter consumer perceptions regarding its potential health risks. In discussions about health, it’s also worth noting how to take calcium citrate effectively, as it has become a popular supplement for those looking to improve their calcium intake. Overall, the evolving narrative around carrageenan, coupled with the increasing interest in nutritional supplements like calcium citrate, reflects a broader shift in consumer awareness and health considerations.